Saturday, October 30, 2010

Oe. Hangover.

I am such a pantywaist. 2 glasses of wine and I was completely done in. Not like oh dear, regrettable, I mean, I was at my own house already, but I fell asleep extra early and woke up thinking I needed comfy breakfast in my bathrobe. Homemade pear crisp & yogurt, plus an egg Sara brought over which was laid my an honest-to-gosh chicken. Like, one she knows, not like a distant anonymous hen.


4 pears, ripe but still pretty hard, different varieties if you have 'em. I had a bosc, a couple green bartletts, and an anjou which was still hard as a rock.

3/4 cup flour
3/4 cup rolled oats
2/3 cup dark brown sugar
1 stick butter
pinch of salt
1/2 teaspoon punkin pie spice

Cut the pears into 1/2 inch chunks. I didn't peel 'em. Put them in a 9x9" pan. Bash all the dry ingredients together until they are mostly combined but still have some visible butter lumps. It helps if the butter is still a little cold. Spoon the topping over the pears. I refrigerated mine over night at this point, which made it take a very long time to cook- something over an hour at 375. In retrospect I would either not refrigerate it, or I'd just put it in at 400 and call it good. Also, I'd use about 6 pears, or only about 2/3 as much topping. Probably more pears, they loose a lot of volume. It was very good last night with vanilla ice cream, and it responded well to nuking it for breakfast this morning.

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